For me, German autumn means crisp mornings, brilliant leaves, and zwiebelkuchen, or onion tart. Yeast dough, topped with sauteed onions, rich cream, fluffy eggs, and bacon bits, gets baked to golden perfection. It can be thin like Alsatian flammkuchen or thick like quiche, but one thing remains the same: It always goes perfectly with feather-light federweißer, the sweet young wine with the translucence of green grapes. This light-hearty culinary pair harks back to carefree summer while ushering in cozy winter. I look forward to it every year.